RECENT WORK IN AGRICULTURAL SCIENCE. 



AGRICULTURAL CHEMISTRY— AGROTECHNY. 



Recent advances in organic chemistry, A. W. Stewart {London and New 

 York: Longmans, Green d Co., 1918, 3. ed., pp. XIX+350; rev. in Jour. Soo. 

 Chem. Indus., 38 {1919), No. 5, p. 95R). — In the third edition of this book the 

 author has adhered to the purpose of the earlier editions " to illustrate the 

 principles upon which modern chemistry moves — not stands — and to undermine 

 the conservatism which exists in all but strikingly original minds." The ad- 

 vances in organic chemistry since the last edition in 1910 have necessitated 

 many changes and considerable additional material in the text. Among the 

 new subjects are Willstatter's researches on chlorophyll and the anthocyanins, 

 the recent processes for the synthesis of rubber, and certain theories bearing 

 upon the synthesis of compounds in vegetable and animal organisms. 



Commercial oils, vegetable and animal, with special reference to oriental 

 oils, I. F. Laucks {New York: John Wiley cf Sons, Inc., 1919, pp. VIII+138).— 

 This book contains the technical data and information required in everyday 

 dealings in the oil trade. Special attention has been given to the characteristics 

 or constants of oriental oils which are now being imported at Pacific coast ports. 

 Data on these, for the most part results of work in the author's laboratory, 

 have been given separately from the average characteristics on account of 

 variations in the same oU from different parts of the world. 



The subject matter includes general properties of and tests for oils, descrip- 

 tions with characteristics of a large number of vegetable and animal oils, a 

 l)rief discussion of the uses of oils, and descriptions of various methods of 

 sampling oils. 



The rancidity of palm kernel and other feeding cakes, J. R. FtTRLONO {Jour. 

 Agr. Sci. [England^, 9 {1919), No. 2, pp. 131-U2) .—Tha amount of acidity de- 

 veloped under certain conditions in palm kernels, and in cake and meal made 

 from them has been determined in comparison with other common feeding 

 cakes, and the nature of the action investigated. 



The results indicate that all of the feeding cakes studied contain a lipase 

 which, under suitable conditions of moisture, acts on the fat liberating fatty 

 acids. The degree of acidity, however, can not be taken as a measure of ran- 

 cidity or as an index to the palatability of the cake. The rancidity which 

 develops in the palm kernel and coconut cakes is thought to be due to the fact 

 that the acids yielded on hydrolysis are the volatile acids of low molecular 

 weight and unpleasant odor. 



Contrary to the results of Calder (E. S. R., 35, p. 770), the author has found 

 palm kernel lipase to be very resistant to heat, being capable of surviving 

 to an appreciable extent four hours' exposure to a temperature of 97" C. In a 

 moist state, or two hours' exposure at 120° in a dry condition. It is therefore 

 considered impracticable to render the lipase inactive before leaving the factory, 

 and the necessity is urged of keeping the palm kernel and other feeding cakes 

 in a dry condition, in which state the lipase is unable to act. 

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